The successful centres around the globe are focussing on three key components. One point that we cannot express enough is that what was once a stock-standard formula for creating a mall that satisfied is no longer. Every community, every customer, every space in a different suburb, city or country demands something different and knowing exactly what that is is pivotal to the development and success of a centre. However, these three components are proving to be a common thread in the malls that are standing out from the crowd and defining them as ‘more than just a mall’.

Last week, we talked about sustainability in the food and hospitality industry. We at Future Food believe the environmental impact your food business has is a key component of your success as it not only promotes consumer following but also reduces long-term costs leaving your business more room to grow. It is also a responsibility that the food and hospitality industry must own as it is no longer acceptable to waste resources and contribute negatively to the world around us.

So for this week’s Feed article, we are going to walk you through the important steps of assessing your business on how sustainable it is on an operational level and where changes can be made to achieve your sustainability goals.

In 2017, we explored food and hospitality from all angles delving into what it means from a social, technological and economical perspective. We went back into what food means on a very fundamental level through to what food and hospitality will mean in the future and landed on the fact that food and hospitality are mainstays in modern precincts and developments for the life it brings to a space and the experiential aspect of enjoying a meal that current and future generations are seeking. From how to design a menu through to what tech disruption is causing in the food and hospitality industry, here are our most read articles of 2017.

Francis Loughran, founder and managing director of Future Food, foresees more beautiful cafes and restaurants in our malls and high streets as operators move beyond just food and focus on design-driven spaces and genuine customer service. Read Future Food's ten predictions for food, beverage and hospitality trends that will surface in 2018.

Haberdasher Cafe at Debenhams, St Collin's Lane is one of Future Food's latest concept projects that has been completed with great success. Read what involvement our team had on the project, who we worked alongside and see the finished product - a beautiful, refined space with a considered menu designed for their target customer.

Tapping into the customer’s need for experience is a relevant part of all retail and luckily for the food and hospitality industry, giving that to them is not difficult to do with dining and eating being an experience in itself. However, as the industry grows and businesses continue to compete for customer spend it is important that developers and retail masterplanners continually develop the experience they are offering to continue enticing the customer and fulfil their want to spend on more than just a sandwich wrapped in paper. Here are just four simple ways in which food precincts and operators within developments around the world are delivering on an experiential level.

Our ‘Food in Focus’ series introduces you to some of the team’s favourite foodie spots both in our hometown of Melbourne and around the globe. These are the spots that we love for their offer, their hospitality and the memorable experience that comes with it. This week, one of Melbourne's latest hotspots, Abacus Bar & Kitchen which is hitting all the sweet spots for an elevated food and hospitality business.

The successful centres around the globe are focussing on three key components. One point that we cannot express enough is that what was once a stock-standard formula for creating a mall that satisfied is no longer. Every community, every customer, every space in a different suburb, city or country demands something different and knowing exactly what that is is pivotal to the development and success of a centre. However, these three components are proving to be a common thread in the malls that are standing out from the crowd and defining them as ‘more than just a mall’.

Last week, we talked about sustainability in the food and hospitality industry. We at Future Food believe the environmental impact your food business has is a key component of your success as it not only promotes consumer following but also reduces long-term costs leaving your business more room to grow. It is also a responsibility that the food and hospitality industry must own as it is no longer acceptable to waste resources and contribute negatively to the world around us.

So for this week’s Feed article, we are going to walk you through the important steps of assessing your business on how sustainable it is on an operational level and where changes can be made to achieve your sustainability goals.

Sustainability in the food and hospitality sector is a big topic to touch on. Future Food placed it on the list of top 10 trends to look out for in 2018 with it being less of a ‘trend’ and more of responsibility that food and hospitality businesses must now uphold. Whether it’s a food precinct in a development or a single food operator, we all need to be thinking about ways in which we can deliver on sustainability to ensure the food and hospitality industry is doing their part for the environment and in doing so, business gains can be achieved.